Before starting, preheat the oven to 450°F. Wash and dry all produce. Quarter potatoes. Add potatoes, 1 tbsp oil (dbl for 4 ppl) and half the Southwest Spice Blend to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the top of the oven until the potatoes are golden-brown, 25-28 min.

While potatoes roast, peel, then thinly slice onion. Peel, then mince or grate garlic. Core, then cut pepper into 1/4-inch slices. Roughly chop cilantro. Zest, then juice half the lime. Cut remaining lime into wedges.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers, onions and half the garlic. Cook, stirring occasionally, until peppers are tender-crisp, 5-6 min. Transfer peppers to a large bowl. Cover to keep warm.

Reheat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min. Carefully drain and discard excess fat. Add remaining Southwest Spice Blend and cook, stirring often, until fragrant, 1 min. Season with salt and pepper.

While beef cooks, stir together mayo, cilantro, 1 tsp lime zest, 1/2 tbsp lime juice and 1/4 tsp garlic (dbl all for 4 ppl) in a small bowl. Season with salt and pepper.

Divide potatoes between bowls. Top with peppers, then beef and cheddar cheese. Dollop lime aioli over top. Squeeze over a lime wedge, if desired.